Executive Sous Chef

Job Summary:

This position will be helping helm the kitchen to a managerial level. The chosen candidate will be responsible for supporting the head chef in administrative and operational tasks.

Key Responsibilities (KRA – Key Results Area):

• Assist the Head Chef in overlooking daily operations in the kitchen.
• Ensure consistent quality and presentation for all menu items.
• Inspect taste, smell, consistency, portion size, temperature, and visual appearance of all production and finished plates.
• Be a decision maker for problems and critical times during operations including managing guest complaints and requests.
• Promote health, safety, and proper sanitary practices inside the kitchen.
• Ensure complete productivity for all employees at all times in the kitchen.
• Overlook and manage all proper inventory, procurement, ordering, and receiving processes for stocks.
• Communicate with team members, co-managers, and other departments for smooth operational and internal relations.
• Assist the Head Chef in the development of creative menu items.

Qualifications & Requirements:

• At least 2 years experience working in a professional kitchen under a casual or upscale restaurant/establishment.
• Bachelor’s degree or diploma in Culinary Arts or any related fi eld.
• Must be fluent in Filipino and English.
• Technical literacy including Microsoft Word and Excel.
• Must have the ability to lead and manage a team.
• Understanding of basic dessert and pastry knowledge.

Interested applicants may also send their resume to [email protected]